Texas Jewish Post (Fort Worth, Tex.), Vol. 39, No. 31, Ed. 1 Thursday, August 1, 1985 Page: 10 of 20
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TEXAS JEWISH POST THURSDAY, AUGUST 1, 1985 PAGE 10
\
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i
I
!
i
delicious recipes
If you are a collector and Lover of Jewish
Cook Books, as I am, you simply must have
"From Soup To Nosh: A Modern Kosher
Cookbook," just published by the Solomon
Schechter Day School of Newton,
Massachusetts.
It is truly a joy to have and to hold.
Many of the recipes, gourmet as well as
traditional are unusually delectable, and
are labeled, dairy, meat or pareve. The
spiral book is attractively designed and
printed on a fine quality paper. Proceeds
from the book will benefit the Aaron
Kusher Memorial Library at the Solomon
Schechter Day School. Aaron Kushner who
was a student in the school died of
progeria, a rare disease which accelerates
the aging process. His father, Rabbi Harold
Kushner, wrote the best seller, "When Bad
Things Happen To Good People."
To order "From Soup to Nosh" send $15
plus $2.25 for shipping to Solomon
Schechter Day School, 60 Stein Circle,
Newton Centre, MA. 02159. Checks should
be made payable to the Solomon
Schechter Day School. Here are a few of
the recipes to whet both your appetitie and
interest.
eujzcI dlzioCen. dn. CSzei (cMeat)
V* C. soy sauce
V* C. beer
Vi tsp. ground ginger
1 lb. boneless chicken breasts, skinned, cut into
1 inch pieces
Va C. vegetable oil
'A C. sliced onions
1 C. sliced, fresh mushrooms
1 clove garlic, minced
1 C. broken walnuts
Combine soy sauce, beer, ginger, garlic, and
chicken in bowl. Marinate for 30 minutes. Heat oil
in wok or large skillet. Add chicken pieces and soy
mixture. Stir-fry until chicken is cooked about 5
minutes. Add onions, mushrooms and nuts. Cook 3
minutes, tossed with slotted spoon. Serve with rice.
Can be frozen.
Preparation Time: 30 minutes. Cooking Time: 5-8
minutes. Serves 4.
Debby Zigun
<Sa.Cm.on. danexoCs SouffCe (^baLry)
8 slices good quality white bread, crusts, removed
1 lb. can red salmon, drained, boned, skinned
Vi lb. cheddar cheese
Vi C. butter, melted
Vi tsp. dry mustard
Vi tsp. salt (optional)
2 C. milk
Vi tsp. Worcestershire sauce
3 eggs beaten
Break bread and cheese into quarter size pieces.
Arrange bread, cheese, and salmon in 3 layers in
souffle -dish. Pour- melted butter over. Whisk
together mustard, salt, Worcestershire sauce, milk
and eggs. Pour mixture over ingredients in souffle
dish. Let stand in the refrigerator at least 4 hours or
overnight. Cover and bake in 350 degree oven 1 to
1 Vi hours or until no longer wet in the middle. An
elegant brunch or buffet dish.
Preparation Time: 30 minutes. Standing Time: 4
hours. Baking Time: 1 to 1 Vi hours. Serves 4.
Thrifty Maid
lllsll Sweet
iARlY P!AS
16
Oz.
Peas
w
Del Monte
Sweet
Peas
1
:
WsWND’S'fiW
^Superb rand
/Margarine
1 Spread
s $159
Lb.
Madison House
^ ssorted
pPot Pies
5 S1
Del Monte
Tomato.
SauceG
Thrifty Maicflv 4
Tomato ‘
Sauce
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Wisch, J. A. & Wisch, Rene. Texas Jewish Post (Fort Worth, Tex.), Vol. 39, No. 31, Ed. 1 Thursday, August 1, 1985, newspaper, August 1, 1985; Fort Worth, Texas. (https://texashistory.unt.edu/ark:/67531/metapth753318/m1/10/: accessed July 17, 2024), University of North Texas Libraries, The Portal to Texas History, https://texashistory.unt.edu; .